Test your basic knowledge |

Hospitality Management

Subject : hospitality
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. A phone call or thank-you note from the interveiwee to the interveiwer after the interveiw takes place






2. A hotel staff member who performs all of the functions of a desk clerk/agent - concierge - and valet






3. A restaurant where a customer sits at a table - gives an order to a server - and is served food at the table






4. Involving the other person in decisions that directly relate to the desired behavior






5. An establishment - such as a restaurant - where a food-and-beverage business competes for customers






6. The position of an employee at the beggening level of a particular career






7. A hotel staff member who helps guest make arrangements for transportation - resturaunt reservations - event reservations - and entertainment tickets - and advises guest about activities in the area.






8. Statistics about where people live.






9. An organization that works with meeting planners to provide tourist information services to business and leisure travelers






10. Referring to others with greater position power and authority who support the desired behavior.






11. A basic - physical - or extended attribute of a product or purchase






12. The path a travel product takes from producer to the consumer - or traveler






13. The process of getting the product to the consumer






14. A written statement of career goals and the necessary steps to acheive them






15. The amount or quanity of goods and services that consumers are willing to buy at various prices






16. A fee or payment based on a percentage of products sold






17. High levels of dominance and High levels of Sociability - Emotional - exaggerative - outspoken






18. A single- or multi-day exhibition held at a convention or civic center arena.






19. Ethnic variety as well as socioeconomic and gender variety in a group or society






20. The increasing integration of the world economy






21. Consistent hospitality service that exceeds guest expectations.






22. A program in which an airline offers free travel - upgrades - and discounts to program members






23. A formal or informal interveiw with a proffesional to help the job seeker learn more about a specific career feild or company






24. A person who organizes - manages - and takes the risk of owning and operating a buisness






25. An agent who does not work directly for a travel provider but sells his or her products for a fee






26. When managers are given responsibility for achieving certain goals but have insufficient authority to take the necessary steps toward achieving them.






27. An agent who buys unsold products in bulk from suppliers and resells the products at a discount to intermediaries or to consumers.






28. A research method whereby a researcher observes the results of changing one or more marketing variables






29. Assigning responsibility and granting authority to employees to perform tasks or make decisions for which the manager is still accountable.






30. Winning approval through praise or flattery






31. Using the authority of position power to order the desired behavior






32. Athletic activities and competitions for athletes who do not get paid.






33. An advantage over competitors due to greater value to consumers through lower prices or more benefits.






34. Managers build most of barriers - Lack of experience - Lack of Organizational Skills - Fear of being disliked






35. The area in a hospitality establishment that guests usually do not view - including all areas responsible for food quality and production - such as the kitchen and recieving - office - and storage areas






36. Staff member in uniforms - including the bell staff - valets - security offers - concierge - and door or garage attendants






37. Verbal or nonverbal signs of a customer's readiness to buy






38. Any recreational activity for which a guest pays a fee






39. The process of developing - promoting - and distributing specefic locations to satisfy travelers and maintain appeal as long as possible






40. The area in a lodging facility that guests view - such as the lobby






41. Ability to punish






42. An authorization stating that one has fulfilled the requirements for practicing in a feild or career






43. The final stop of a journey - or the goal for travelers






44. The money left from a person's gross income after taking out taxes






45. Ability to influence the behavior of others






46. Statistics that describe a population in terms of personal characteristics - such as age - gender - income - ethinicity - or education






47. High levels of dominance and Low levels of Sociability - Arrogant - stubborn - dry






48. The method of selling the customer additional related products tied to one name






49. The fulfillment of guests' needs and wants regarding recieving quality hospitality products






50. A condition of being subject to change or alteration